Apple Crumble Cheesecake

🧂 Ingredients

• 350 g Lotus biscoff cookies
• 150 g unsalted butter

  melted
• 55 g unsalted butter

  melted
• 50 g all-purpose flour
• 50 g brown sugar
• 20 g rolled oats
• 3 tart apples

  peeled, cored, and sliced into ⅛" thick slices
• 50 g brown sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons cornstarch
• 690 g cream cheese

  softened to room temperature
• 75 g granulated sugar
• 100 g greek yogurt
• 2 teaspoons vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 3 large eggs

  room temperature

Instructions

• 1 Crush cookies: Use a food processor or put the biscoff cookies in a ziploc bag.
  Use a rolling pin to whack the cookies thoroughly until they're very finely
  crushed. Transfer the cookie crumbs to a medium bowl.
• 2 Add butter: Add melted butter to the crumbs and stir them together until it
  resembles wet sand.
• 3 Press into pan: Line the bottom of a 9" springform pan with parchment paper.
  Dump the crumb mixture into the pan and spread it around the bottom and sides of
  the pan. Use the bottom of a flat-bottomed cup to press the mixture firmly into
  a flat, even layer on the bottom and up the sides of the pan. Let the pan chill
  in the fridge while you prepare the rest of the filling.
• 4 Stir together: In a medium bowl, stir together melted butter, flour, brown
  sugar, and rolled oats until it forms a thick crumbly paste. Set aside to cool
  and firm up.
• 5 Cook apples: In a small pot, stir together sliced apples, brown sugar, cinnamon,
  and cornstarch. Heat the mixture over medium-high heat until the apples are
  fork-tender and any juices released have thickened into a jammy consistency. Set
  the apples aside to cool.
• 6 Prep: Preheat oven to 325°F.
• 7 Mix cheesecake batter: In a large mixing bowl, add softened cream cheese, sugar,
  greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg. Use a spatula to
  smush the mixture around around until it's smooth and creamy.
• 8 Mix in eggs: Add in the eggs one at a time, mixing in between each addition,
  until completely combined.
• 9 Fill pan: Pour the cheesecake batter into your pan on top of the chilled crust.
• 10 Add toppings: Add the cooked apple slices in an even layer on top of the
  cheesecake batter, gently laying them down so that they don't sink. Use your
  hands to crumble up the crumble topping and sprinkle it on top of the apples.
• 11 Bake: Place an empty sheet pan on the bottom rack of the oven to catch any
  liquid that might leak out during baking. Bake for 65-70 minutes or until the
  cheesecake is still slightly jiggly.
• 12 Chill: Let the cheesecake cool completely at room temperature before chilling it
  in the fridge to set for at least 6 hours or preferably overnight. Once chilled,
  run an offset spatula around the edges of the pan and remove the cheesecake from
  the pan. Slice and serve chilled or at room temperature.

Nutrition Info